Your run-of-the-mill potato salad has gone on vacay to Italy!
Stovetop, Pot (small)
Cook the baby potatoes in a pot of salted boiling water for 15 min, or until fork-tender.
Drain the potatoes.
Add the drained potatoes to a mixing bowl.
Cut the baby tomatoes into quarters. Add them to the potatoes.
Then add the capers, sliced olives & anchovies (optional).
Top with a drizzle of olive oil, the vinegar, salt & pepper. Toss to combine.
Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Italian Potato Salad" contains 356 Energy, 18 g of Fat, 46 g of Carbohydrates, 6 g of Protein, 5 g of Fiber.